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The best part is the crispiest edges and toppings around with the creamiest goodness underneath. So good!
You know how we all love brownies but we all really want that corner piece but there are only four corner pieces to choose from? Well, imagine a world of crispy-edged brownies to go around for everyone… a heavenly world, really.
Well, this one right here is the curly potato version of just that. Where everyone gets a crispy edge without giving up all the creamy goodness we really love and crave for scalloped potatoes.
With thinly sliced Yukon Gold potatoes (a mandoline will do wonders to achieve this), three types of my favorite cheeses, and a heavy cream with garlic and thyme to soak up those super thin potato slices, this is the only side dish you’ll ever need.
And you won’t have to fight anyone for a corner. All crust, all good here for everyone.
- 1 Goblet Grated Gruyère cheese
- 1 Goblet Extra sharp white cheddar cheese grated
- ⅓ Goblet Fresh grated pecorino cheese
- 2 cups sweet cream
- 3 cloves garlic, ground
- 1 tablespoon Chopped fresh thyme leaves
- 2 teaspoons Dijon Mustard
- Kosher salt and freshly ground black pepper, taste
- 3 pound Yukon Gold Potatoes, Scrub and cut into 1/8 inch thick slices
- 2 spoons chopped fresh chives
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Heat oven to 450 degrees F. Lightly oil a Baking dish Or coat with non-stick spray.
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In a medium bowl, combine gruyere, white cheddar cheese and pecorino; set aside.
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In a small saucepan over medium heat, mix heavy cream, garlic, thyme, Dijon, 1 teaspoon salt and 1/2 teaspoon pepper. bring to a boil; Lower the heat and cook until the flavors blend, about 2 minutes. Remove from the heat.
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Place half of the potato slices in one layer on the prepared baking sheet in an overlapping form. Sprinkle half of the Gruyère mixture. Flatten the rest of the potato slices and pour the heavy cream mixture evenly over the potatoes.
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Put in the oven, covered, until softened, about 20 minutes. Sprinkle the rest of the Gruyère mixture. Place in the oven, uncovered, until the top is golden brown and crusty, another 20 to 25 minutes.
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Serve immediately, garnished with chives, if desired.
